Chicken frame smoking formula and preparation method thereof

CN122004411APending Publication Date: 2026-05-12SHENYANG FENGTIAN JIUFUJI CATERING MANAGEMENT CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHENYANG FENGTIAN JIUFUJI CATERING MANAGEMENT CO LTD
Filing Date
2025-12-29
Publication Date
2026-05-12

AI Technical Summary

Technical Problem

The existing methods for smoking chicken frames lack precise control over smoking temperature and time, resulting in large fluctuations in the quality of the finished product, a disconnect between the smoky aroma and the soy sauce aroma, and a lack of scientific proportions in the seasonings, which affects the fusion of flavors and taste, hindering industrial development.

Method used

The temperature and time are controlled by an induction cooker, and a special smoking sugar formula (tea leaves, white sugar, and fruitwood) is used for smoking. The chicken carcasses are stacked layer by layer while maintaining ventilation gaps. Combined with braising and smoking steps, a rich aroma of smoked meat and a layer of natural oils are formed.

Benefits of technology

This method achieves a golden-brown color in the smoked chicken frames, with tender meat and a rich smoky aroma, resulting in a complex and layered flavor profile. It solves the problems of unstable smoking quality and fragmented flavor, thereby improving product quality and industrialization potential.

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Abstract

The invention relates to the technical field of food processing, and discloses a chicken frame smoking formula and a preparation method thereof, and the preparation method comprises the following steps: 1, placing a smoking pot on an induction cooker, uniformly spreading special smoking sugar on the bottom of the smoking pot, placing chicken frames on the smoking pot, placing 28-32 chicken frames in each pot, and covering with a pot cover; step 2, modulating the induction cooker to a fourth gear of 2100 watt, smoking for 3 minutes and 10 seconds, closing the induction cooker, and braising for 30 seconds; 3, one corner of the pot cover is lifted to open smoke, the pot cover is opened after most smoke is scattered, and the chicken frame is taken out. Compared with the prior art, the smoked chicken frame has the advantages that the smoked chicken frame is golden yellow and slightly brown in color and luster, has rich smoked meat fragrance, has a layer of natural grease on the surface, is not greasy, and is fresh and tender in meat quality and clear in silk.
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